Chocolate Cake with Rum and Raisins

A rich and luxurious chocolate cake that will surely find its place on your holiday table!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 75 g Raisins

  • 75 g Alcohol, Rum

  • 100 g Butter, unsalted

  • 200 g chocolate, dark

  • 4 pieces Egg, fresh

  • 100 g Sugar, white

  • 55 g Wheat flour, white, multi-purpose

  • 85 g Nuts, almonds

chocolate cream

  • 250 g chocolate, dark

  • 200 ml Sweet cream

  • 3 spoons Alcohol, Rum

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a cake pan (approximately 20 cm in diameter) well and line the bottom with baking paper.

  2. Place a small pot on the stove and fill it with water up to 1/3 of its height. Wait for the water to boil, then place a heatproof bowl on top of the pot, making sure the bottom of the bowl does not touch the water. Add the butter and chocolate pieces to the bowl and slowly melt them over the water bath. Once the butter and chocolate have melted, gently and slowly stir them together to create a smooth chocolate mixture. Remove the bowl from the heat and let the chocolate mixture cool slightly.

  3. Separate the egg whites and yolks into two bowls. Whisk the yolks with sugar until frothy. Reduce the mixer speed and slowly mix in the cooled chocolate mixture.

  4. Sift the flour into the mixture and slowly mix it in along with the soaked raisins and ground almonds. Carefully clean and dry the mixer beaters, then beat the egg whites into stiff peaks. Gently and slowly fold the egg whites into the mixture in three parts using a hand whisk.

  5. Pour the batter into the prepared cake pan, smooth the top, and bake in the preheated oven for 35 to 40 minutes. The cake is done when a skewer inserted into the center comes out clean.

  6. Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then remove it from the pan and let it cool completely on a wire rack.

  7. Meanwhile, prepare the chocolate cream. Chop the chocolate into smaller pieces and place them in a large bowl. Heat the rum and cream in a small pot. Just before the cream boils, pour the mixture over the chocolate. Wait a few minutes without stirring, then gently whisk until you have a smooth and uniform mixture. It's important to mix the ingredients without whipping to avoid incorporating air into the cream.

  8. Pour the prepared chocolate cream over the cooled chocolate cake. Serve the cake on a plate or platter and decorate as desired with whipped cream, flower petals, caramelized almonds, chocolate shavings, etc. Slice into pieces and serve with whipped cream.

Nutrition Information (Per 100g)

  • Calories: 489.78 kcal
  • Fat: 31.78 g
    • Saturated Fat: 19.33 g
  • Carbohydrates: 40 g
    • Sugars: 20.89 g
  • Protein: 2 g
  • Fiber: 4 g